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    You are in: Home / Recipes / Salmon Bisque Recipe
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    Salmon Bisque

    Salmon Bisque. Photo by Chef #1800076075

    1/1 Photo of Salmon Bisque

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    chia's Note:

    a quick but impressive first course that is company worthy.

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    Units: US | Metric


    1. 1
      cut the salmon into 3/4" pieces, set aside.
    2. 2
      in a large saucepan melt butter.
    3. 3
      add mushrooms and leeks, cook until tender 5-10 minutes.
    4. 4
      stir in chicken stock, dill, pepper to taste, bring to a boil.
    5. 5
      combine half& half with cornstarch, stir into mushroom mixture.
    6. 6
      lower heat to medium, cook until thickened and bubbly.
    7. 7
      add salmon, cook 4-5 minutes until salmon flakes easily.
    8. 8
      add dry sherry.
    9. 9
      garnish with extra dill, if desired.

    Ratings & Reviews:

    • on March 23, 2004


      A quick, elegant dish with perfectly cooked salmon. The first time I made it as directed, except omitted dill (don't care for it), and added 1/4 cup water with the mushrooms to help them cook down. DH and I agreed it was the tastiest, easiest fish I've ever made! The second time, the grocery store was out of shiitake mushrooms, so I subbed portabellos. Flavor was acceptable, but they turned the sauce an unappetizing gray. So, stick to the shiitakes!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2004


      So quick, so easy, so tasty & so filling! Other than substituting 1% milk (to lower the colsterol) & cooking sherry (I didn't have the real stuff), I followed the recipe exactly & served it with my Wisconsin Cheese Pull Apart Bread. Thanx Chia!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2013


      I also made a few changes to the recipe. I used wild pacific salmon instead of farmed salmon. I had dried shiitake mushrooms already in the house so I used them. That worked for me. I actually made the recipe twice. The first time I used half-and-half. Then I wanted to try something lower in fat. So I substituted coconut milk. The bisque was plenty rich and creamy with the coconut milk. I also used arrowroot starch instead of cornstarch because I think it's less likely to be genetically modified. The first time I made the recipe it tasted a little bland. The second time I added some Old Bay seasoning. That was a good move. It tasted great.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Salmon Bisque

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.7
    Calories from Fat 293
    Total Fat 32.5 g
    Saturated Fat 15.2 g
    Cholesterol 110.3 mg
    Sodium 326.1 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 0.3 g
    Sugars 2.8 g
    Protein 24.2 g

    The following items or measurements are not included:

    shiitake mushrooms

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